Cooking Lesson #640: Shaved Curly Asparagus & Prosciutto Salad

…from the Perspectives’ Kitchen

​How you doin’? Joan told me last week, “too many desserts… not enough salads.” I hear and obey. So, Miss Joan, here you go.
 
This is one of my favorite spring and summer salads. It is made with crisp shaved curlicues of asparagus and crispy, young, baby arugula greens. They’re both peppery and herby and make a complementary flavor thrill for all the other “orts” (goodies) I’ve added to them—sweet blueberries (just a sprinkle) and shaved nutty Parmesan cheese and wonderfully unctuous prosciutto ham. Add a fresh and tangy blackberry vinaigrette and what have you got?… a positively sumptuous summer entrée.
 
In Paris, when the first harvest of asparagus comes into season, produce vendors run through the street yelling, “ASPERGES!” That’s how Parisiens know for certain, spring has sprung.
 
This recipe can be the perfect salad on a brunch buffet, or you can also top salmon cakes with this leafy dish for a satisfying lunch or a light dinner.
 
Prep time:  20 minutes
Chill time: 60 minutes
Yield:  4 servings
 
Ingredients 
1/2 bunch asparagus (about 10 stalks), trimmed
2 cups baby arugula
1 small bunch chives, cut into batons
2 ounces very thin shaved prosciutto (I prefer Spanish style)
1/4 cup fresh blueberries
1/4 cup shaved Parmigiano-Reggiano cheese, plus more for garnish
1/2 bunch watercress, stems trimmed
3 tablespoons blackberry vinaigrette (recipe below)
 
Directions

1. Prepare a bowl of ice water.
2. Using a peeler, shave the asparagus spears lengthwise, and put the shavings in the ice water. Place the bowl in the refrigerator for 1 hour. Chilling in cold water will help keep the asparagus crisp and give it the signature curl.
3. Remove the asparagus from the ice water and dry it on a paper towel for a few minutes.
4. In a large bowl, toss the baby arugula, chives, prosciutto, blueberries and Parmigiano-Reggiano cheese together.
5. Add in asparagus and gently toss.
6. Just before serving, add the watercress and vinaigrette and gently toss again.
7. Transfer it to a serving bowl and garnish with more cheese.
8. Serve immediately.

ChefSecret: Don’t skip the step to soak the asparagus shavings in ice water. That’s what gives the shavings their delightful curl and crisp texture!
 
                                        Blackberry Balsamic Vinaigrette
This recipe will enhance any salad it touches, and it's also a fantastic marinade for chicken.
 
Prep time:  5 minutes
Cook time:  3 minutes
Yield:  Makes about 1 cup
 
Ingredients 
3/4 cup fresh blackberries
1/4 cup balsamic vinegar
1-1/2 teaspoons fresh lemon juice
1-1/2 Dijon mustard
1/4 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
 
Directions

1. Add all the ingredients except the oil to a small saucepan and place it over low heat, stirring a bit.
2. Cook until the sugar is dissolved and continue to warm the mixture, about 3 minutes.
3. Remove the pan from the heat and use the back of a fork to macerate the blackberries.
4. Push the mixture through a sieve and discard the particulate.
5. Cool the vinaigrette mixture.
6. Gradually whisk in the oil and blend until it's completely emulsified.

ChefSecret:  Vinaigrettes with EVOL may set up when refrigerated. Take the vinaigrette out of the refrigerator for about 30 minutes before using it to bring it back to room temperature.

Quip of the Day:  Man cannot live by bread alone. Every once in a while, he needs a salad.

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023

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